Portuguese Shrimp Bisque Recipes

PORTUGUESE SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.Sprinkle with parsley if desired.

QUICK SHRIMP BISQUE

Steps:

• Melt butter in pan.
• Add onion and garlic and saute until tender, about 5 minutes.
• Add broth and rice and bring to boil.
• Reduce heat to low.
• Cover and simmer until rice is tender, about 15 minutes.
• Mix in most of shrimp (reserve 6 for garnish).
• Cover and simmer until shrimp is heated through (1-2 minutes).
• Puree soup with shrimp in blender or in pan with hand blender (much easier) Return soup to pan.
• Whisk in tomato paste, cayenne pepper and tarragon.
• Gradually whisk in half/half.
• Bring soup to simmer.
• Garnish with reserved shrimp.

SHRIMP BISQUE

Steps:

• In a large soup pot, over medium heat, melt butter. Add onion, celery, carrots and garlic. Sautee for about 5 minutes.
• Add wine and water to pot. Cover and simmer for about 20 minutes or until vegetables are soft.
• Pour in stock, tomato paste, half and half, flour, lemon juice, shrimp, and the spices. Mix well. Heat through.
• Add the sour cream. Stir well; remove from heat.
• Puree in batches, if necessary in blender or food processor.

SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

PORTUGUESE SHRIMP BISQUE

Steps:

• Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
• Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
• Add vegetables, wine and brandy to reserved broth and bring to a boil.
• Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.
• Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
• Puree the soup mixture in a blender or food processor.
• Reheat the soup, adding the remaining shrimp and oil.
• Stir in the parsley and serve.